Stuffed Acorn Squash Recipe
Stuffed acorn squash made with chickpeas, sun-dried tomatoes, spinach, and walnut meat. With only 20 minutes of prep time, the oven does the rest.
Servings: 4 servings
Equipment
Ingredients
- 2 medium acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
- 1 cup chopped walnuts
- ¼ cup julienned sun-dried tomatoes plus 2 tablespoons of the oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 (15-ounce can) chickpeas drained and rinsed
- 2 cups fresh spinach roughly chopped
- 1 teaspoon cumin
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 400°F. Cut the acorn squash in half horizontally and scoop out the seeds. Brush all sides with olive oil and season with ½ teaspoon salt and ½ teaspoon pepper. Line a small sheet pan with parchment paper and place the squash cut side down. Bake until the flesh is soft and you can easily pierce it with a fork, about 30 minutes.
- While the squash roasts, heat a medium skillet to medium-high heat and add the walnuts. Dry toast them for about 2–3 minutes, until browned and toasty. Remove them from the skillet and set aside.
- To the same skillet, add the sun-dried tomatoes with their oil. Add the onions and sauté until soft and translucent, about 5 minutes. Then, add the garlic and sauté until fragrant, about 1 minute. Add the chickpeas and cook until warmed through, about 3 minutes. Then, add the spinach, cumin, remaining salt, and remaining pepper. Pour the lemon juice on top and toss well to combine.
- Flip the acorn squash over and spoon the filling evenly into the four squash halves. Place back in the oven for an additional 10 minutes, until warmed through. Serve warm.
Notes
- My Top Tip: Roast the squash cut side down. This traps the steam inside the squash as it bakes, helping it cook evenly and making the flesh extra soft and caramelized around the edges. It also keeps the tops from drying out before you add the filling.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 350ºF until warmed through.
- Freezing: Wrap the halves tightly in plastic wrap or foil, then place in an airtight freezer bag or container. They'll last for up to 3 months in the freezer. Cheese can get watery when it thaws, so if you plan to serve your acorn squash with cheese and freeze the leftovers, I recommend adding it only as needed before serving.
Nutrition
Serving: 0.5squash + 1 cup filling | Calories: 472kcal | Carbohydrates: 47g | Protein: 13g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 9g | Sodium: 755mg | Potassium: 1289mg | Fiber: 11g | Sugar: 2g | Vitamin A: 2319IU | Vitamin C: 40mg | Calcium: 173mg | Iron: 5mg
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